Solid lipid nanoparticles based edible coating for saladette tomato preservation

Recently, nanotechnology has occupied an important place in the food industry; the reason is that with size reduction there is an increment in surface area which leads to the modification of properties with potential effectivity on fresh fruit and vegetable preservation.
The objective of this work was to evaluate the optical characteristics (luminosity, °h and a*), mechanical and adhesion properties as well as the functionality of an edible coating based on lipid solid nanoparticles (SLN) when different concentrations of Candeuba^® wax was used (5 and 10 g L^-1) compared with a xanthan gum coating and control batch with no treatment for preservation and extension of shelf life of fresh tomato fruits (‘Saladette’ cultivar) in a period of refrigerated storage (12°C) over a period of 26 days.
Films prepared with varying concentrations of wax and plasticizer were prepared for mechanical tests where parameters like tensile strength (TS), elongation (%E) and elastic modulus (EM) were determined, showing that the higher the concentration of plasticizer, the higher %E was obtained; in the other hand, ME showed an inverse behavior.
Luminosity was evaluated directly on the surface of coated tomato fruits, results showed that there was a 10% decrease in control samples and the ones with SLN while the samples coated with xanthan gum remained constant.
Parameters evaluated were: pH, acidity, soluble solids, color changes, lycopene concentration, and mechanical properties as firmness.

VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits – Ethical and Technological Issues

V. Miranda-Linares, P. Escamilla-Rendón, A. Del Real-López, R.M. González-Reza, M.L. Zambrano-Zaragoza

nanotechnology, mechanical properties, color change, edible coatings, xanthan gum

https://doi.org/10.17660/ActaHortic.2018.1194.44